Whole Roasted Chicken (with Lemon, Garlic & Rosemary)

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 30 minutes

Ingredients

1 4-5 lb. whole chicken (washed and dried)

Kosher salt

Freshly ground black pepper

1 bunch or fresh rosemary

2 lemons

1 heads garlic (cut in half crosswise)

2 Tbsp butter

cooking /kitchen twine to truss legs

Directions

Preheat oven to 425° F

Remove the chicken giblets. Rinse chicken inside and out. Pat dry. Place chicken in a large roasting pan, breast side up.

Salt and pepper the cavity of the chicken. Cut 1 lemon in quarters and stuff in the cavity along with garlic halves, and 2-3 sprigs rosemary.

Truss legs (tie them together with kitchen twine).

Melt butter in microwave or small pan on stove. Brush the outside of chicken with butter and sprinkle with salt and pepper. Tuck wings under the body of the chicken.

Roast for 45 minutes and then baste with pan juices. Continue to cook for another 20-25 minutes, until golden brown and until the juices run clear when you cut between a leg and thigh. Lightly cover chicken with foil of chicken is browning too quickly.

Remove chicken from the oven and let rest in the cooking pan for 10-15 minutes.

Transfer chicken to a cutting board. Remove aromatics and vegetables from the cavity. Carve the chicken and serve on a platter. Garnish platter with remaining rosemary and lemon slices (optional).

Nutrition

• Calories: 310 kcal
• Total Fat: 10.8 g
• Saturated Fat: 4.3 g
• Cholesterol: 163.2 mg
• Sodium: 173 mg
• Protein: 49.7 g